Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve ½ cup of the pasta water.

While the pasta cooks, heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper on both sides.

Place the chicken breasts in the hot skillet and cook for about 6-7 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F or 75°C). Remove chicken from the skillet and let it rest before slicing.

In the same skillet with the drippings, add halved cherry tomatoes and sauté for 2-3 minutes until they soften.

Reduce the heat to low, add the cooked pasta, basil pesto, and reserved pasta water to the skillet. Toss everything together until well combined, ensuring the pasta is coated in the pesto.

Slice the cooked chicken and place it on top of the pasta. Sprinkle with Parmesan cheese and garnish with fresh basil leaves if desired. Serve immediately and enjoy!